The Green Belt Melt Recipe

Make the pesto

Wash and dry basil leaves. In a small food processor add basil, pine nuts, grated Parmesan, garlic clove, salt and pepper. Pulse to a coarse paste. With the processor running, drizzle in 3 tablespoons olive oil until emulsified and smooth but still slightly textured. Taste and add up to 1/2 teaspoon lemon juice and more salt if needed. Transfer to a bowl and set aside.

Prep vegetables

Trim ends of zucchini and yellow squash and slice into 1/4-inch half-moons. Core, seed and thinly slice the red bell pepper. Peel and thinly slice the onion. Clean mushrooms and slice into 1/4-inch pieces. Mince 2 garlic cloves.

Sauté vegetables

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add the sliced onion and red bell pepper. Cook, stirring occasionally, 4 minutes until softened and edges begin to brown. Add mushrooms and cook 3 minutes until they release moisture. Add zucchini and yellow squash and continue to sauté 4–5 minutes until tender-crisp and lightly browned. Add minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon red pepper flakes; cook 30–45 seconds until fragrant. Finish with 1 teaspoon fresh lemon juice and 1/4 cup chiffonade basil; toss to combine. Remove from heat and keep warm.

Grill the sourdough

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each sourdough slice lightly with 1 tablespoon olive oil (total). Place bread on the hot pan and grill 1–2 minutes per side until golden and crisp with grill marks. Remove and place on a work surface.

Build the melts

Spread about 1 tablespoon of prepared basil pesto evenly over each grilled sourdough slice. Divide the warm sautéed vegetables evenly among two of the slices, spreading them so they won't mound too high. Sprinkle crumbled feta evenly over the vegetables (about 2 tablespoons per sandwich). Top each vegetable-and-feta-topped slice with a slice of provolone. Close each sandwich with the remaining grilled sourdough slices (pesto side down).

Melt the cheese

Return assembled sandwiches to the grill pan over medium heat. Press lightly with a spatula or a heavy pan and cook 1–2 minutes per side until provolone is melted and bread is crisp. If needed, cover the pan for 30–60 seconds to help cheese melt through.

Finish and serve

Remove sandwiches and let rest 1 minute. If using, layer 1/4 cup baby arugula on the bottom slice before closing for extra peppery bite. Slice each sandwich in half. Drizzle a little balsamic glaze over the top or plate and serve immediately alongside any remaining pesto for spreading.